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Mary Anne’s Healthy Homemade Bread

Mary Anne’s Healthy Homemade Bread I lay claim to this recipe. Homemade bread is my favorite. I was trying to find a way to make it so it wouldn’t be fattening; decided to check out the calories in the shortening to see if I could replace it with applesauce for the moisture. Turns out the shortening was 1800 calories against 100 calories of the same amount of applesauce. EUREKA! All I needed to find out was how it would taste. It tastes WONDERFUL. There is no flavor of applesauce, just really good homemade bread. This recipe makes 7-8 loaves. 7 would be the best but you could make each loaf a bit smaller and come up with 8. I freeze mine. Hope you take the time to try it. It takes the better part of a day to make a batch of bread, but you’ll feel so good about yourself, it will be well worth the effort. (The compliments are nice too.)

1/4 cup yeast, 2 TBLSP sugar, 2 1/2 cups very warm (not hot) water. Mix it well. Let stand for at least ten minutes to get the yeast working. It will be just fine when you get ready to add it even if it’s more than 10 minutes

2 1/2 cups scalded milk (put the pan over low burner until slight skim forms on top) Use regular milk or evaporated. Let the milk cool to warm. (Sometimes I place the pan in a larger pan with a couple of inches of cold water in the bottom to get the milk cooled down.)

1 cup UNSWEETENED applesauce, 1 cup white sugar, 1 1/2 TBLSP salt..mix well

Add milk and yeast mixture to applesauce and sugar and salt

Mix thoroughly with large mixer – I use a large Kitchen Aid Mixer..I’ve had my mixer since 1983 and I’ve never had a bit of trouble with it. Don’t know if they make equipment to last that long anymore.

7 eggs beaten (add to liquid last)..mix well

Add 5 lb flour, mixing slowly, but well, after each addition. I prefer King Arthur Bread Flour.

Roll out dough on WELL floured board or counter. My mixer isn’t large enough to completely mix the amount of flour needed. The remainder will be added as you knead the dough. You may need to use a bit more regular flour. You’ll know the texture.

Place in greased pan…you’ll need a large one. Let rise until doubled in bulk. About 1 1/2 to 2 hours. (Cover dough with clean cloth as it rises. I let mine sit on top of my stove and turn the oven on to about 200 to make a warm place.)

Punch down and let it rest for 10 minutes

Form the dough into a long round piece and cut the 7 or 8 sections for the loaves. (You’ll figure it out.)

You’ll need bread pans according to your number. (Of course) I’ve found that using Parchment paper is the best lining for the dough. It keeps the sides from sticking and pops right off when the bread is finished. I use a spray can with shortening to put a little on the tops of the loaves before I bake them. Sometimes it makes the tops look wrinkly when they’re done. It’s up to you. Do it..or don’t do it. The bread will be good. (Again, I lay a cloth over the loaves as they raise.)

Let the loaves raise for 1 1/2 hours or until doubled in bulk.

Bake at 395 deg. for 25-30 minutes. When they look right, you’ll know it.

I use 2 gallon freezer bags for one loaf. There isn’t enough room for 2 loaves and a 1 gallon freezer bag isn’t large enough. Oh well.

copyright@2019

Photos by Mary Anne Whitchurch Tuck

http://www.thatremindsme.net

Featured

Mom’s Macaroni and Cheese

One of my Mother’s favorite casserole recipes. She had many. Just written in pencil on the back of a place mat, it’s in her handwriting and seeing her handwriting is precious to me. It isn’t fancy, but it’s good if Mother’s sharing it.

One of my Mother’s favorite casserole recipes. She had many. Written in pencil on the back of a place mat, it’s in her handwriting. Seeing her handwriting is precious to me. It isn’t fancy, but it’s good if my Mother is sharing it.

8 oz Macaroni

3 T Oleo

2 C Milk

2 T Cornstarch or flour

1/4 C Grated Onion

1/2 t Dry Mustard

1/4 t Worcestershire Sauce

1/4 t Salt

1/8 t Pepper

8 oz Grated Cheddar Cheese

Cook macaroni. Drain and place in buttered 2 qt casserole.. In sauce pan melt butter, saute onion, stir in flour. Slowly add milk until thickened. Add spices, cheese, stir until melted. Pour over macaroni, sprinkle with crumbs. Bake at 350 deg 30-40 minutes. (She didn’t say what kind of crumbs. You’ll have to figure that out for yourself.)

Mary Anne Whitchurch Tuck

copyright@2019

If you have time, visit my other website….www.thatremindsme.net

Mom’s Chocolate Cake..Heavenly

Mother was a registered nurse and a wonderful cook. A smile and laughter were always with her, as well as her funny jokes.

Mother’s Day is every day to me. My Mother was a registered nurse and a wonderful cook. Friends and family enjoyed her company. A smile and laughter were always with her as well as her funny jokes. Everyone enjoyed them too, almost as much as her cooking. Time passes, memories stay with us.

Ingredients

2 cups cake flour

1/2 tsp salt

1 tsp vanilla

1 tsp soda

1 tsp vinegar

1/2 cup shortening

1 1/2 cups sugar

2 eggs

(The Egg And You…)

To test the age of an egg, place in deep pan of cold water. If it lies on its side, it is fresh. If it stands at an angle, it is probably 3-4 days old. If it stands on end upright, it is over 10 days old. If it floats to the top…get rid of it!

1 cup sour milk

2 squares bitter chocolate

* * *

Sift and measure flour. Add salt and sift 3 times. Cream shortening, add sugar and one egg (unbeaten).

Mix well – add another egg & beat 2 minutes.

Add vanilla, flour and sour milk.

Add melted chocolate and mix.

Lastly, dissolve soda in vinegar and add to batter. Beat a few seconds.

Bake for 30 minutes (or more) in 350 deg. oven. (11×13 Pan)

* * *

Icing

2 cups powdered sugar

1 sq. chocolate

3 tbsp butter

6 tbsp cream

1/4 tsp Black Walnut Extract

1/2 cup nutmeats

Dissolve chocolate and butter in double boiler.

Add other ingredients and beat until creamy

* * * * * *

copyright@2019

Mary Anne Whitchurch Tuck

Photos By Me

http://www.thatremindsme.net

“HOUSE” AND “SENATE”.. BEAN SOUP…NO SUBPOENA REQUIRED..

There seems to be an aroma of truth…

Found these in a newspaper article from a 1987 clipping. I’ve read and reread. I know there’s a message in here somewhere. There seems to be an aroma of truth.

HOUSE BEAN SOUP

2 pounds number 1 white Michigan beans

1 smoked ham hock

Water

Salt and Pepper to taste

Cover beans with cold water; soak overnight. Drain. Recover with water. Add ham hock simmer slowly about 4 hours until beans are cooked tender. Add salt and pepper to suit taste.

Just before serving, bruise beans with large spoon or ladle, enough to cloud.

Serves about 6 persons.

* * * * * * * * * *

SENATE BEAN SOUP

1 pound dry navy beans

1 meat ham bone or 1 1/2 pounds ham hocks

1 cup chopped onion

2 garlic cloves, minced

1 cup celery

1 1/2 cups mashed potatoes*

1/4 cup chopped parsley

1 1/2 tsp salt

1 tsp pepper

1 tsp nutmeg

1 tsp oregano

1 tsp basil

1 bay leaf

*Two-thirds cup mashed potato flakes may be substituted.

Wash and sort beans. In large kettle, cover beans with 6 to 8 cups hot water. Bring to a boil. Remove from heat, cover and let stand 1 hour. Add another 2 quarts cold water and ham bone. Bring to boil, simmer 1 1/2 hours. Stir in remaining ingredients. Simmer 20 to 30 minutes until beans are tender. Remove ham bone, trim off meat, return to soup. Serve hot. Freeze any leftovers if desired.

Makes about 3 quarts.

* * * * * *

copyright@2019

Mary Anne Whitchurch Tuck

Photo By Me

http://www.thatremindsme.net

MACK’S PLUM PUDDING..for last minute holiday entertaining…

For quick holiday entertaining…

Not sure who Mack might be, but his recipe found its way into my recipe collection. Sounds simple and quick. Just a thought though, I really wouldn’t wait until the last minute to try it. You can always make it again for a special holiday.

INGREDIENTS

1 small lemon jello

1/2 tsp Cinnamon

1/4 tsp Cloves

3/4 Cup Ground Raisins

3/4 Cup Ground Dates

3/4 Cup Grape Nuts cereal

3/4 Cup Chopped Nuts

Make jello using “boiling” water

Add cinnamon & cloves & cool slightly

Grind raisins & dates & add to above & mix well

Stir in Grapenut cereal & mix well

Cool slightly so nuts will not soften & add nut meats.

Set overnight.

Serve with whipped cream or ice-cream

copyright@2019

Mary Anne Whitchurch Tuck

Photo By Me

http://www.thatremindsme.net

MY PLATE IS FULL…SALADS

My friend, Dixie, is helping me out with recipes from Rachel Ray’s Food Network. It all sounds so good and I can’t wait to try them.

BEEF SALAD

Ingredients:

1/2 cup sour cream

2 round tbsp prepared horseradish

1/2 Lemon, juiced

About 2 tsp Worcestershire sauce

Handful chives, fine chopped

Handful dill, finely chopped

1 1/2 tsp coarse black pepper

About 1 pound deli roast beef, leftover, roast, pot roast or steaks

Watercress or arugula to serve

Gather your ingredients. In a mixing bowl, combine sour cream, horseradish, lemon juice, Worcestershire sauce, chives, dill and black pepper. Chop the beef and combine with sauce. When you serve, arrange watercress or arugula under and/or around rounded scoops of the salad, about 4 ounces per platter.

DEVILED HAM

1 pound deli ham sliced (cooked ham)

2 small ribs celery with leafy tops

1/2 red onion

2 cloves garlic

2 tbsp thyme

1 tbsp cayenne pepper sauce, (more to taste)

1 tbsp Worcestershire sauce

About 2 round tbsp yellow mustard

3 tbsp pickle relish

Romaine or Bibb lettuce to serve

Tear ham into coarse pieces. Add to a food processor and finely chop the ham by pulsing it 10-12 times. Add to a mixing bowl and return processor bowl to base. Coarsely chop celery and onion, crush garlic and finely chop thyme and add to ham. Season the ham with cayenne pepper sauce, Worcestershire sauce, mustard and relish then stir salad with rubber spatula. Rinse processor blade and bowl and return to base. To serve, arrange a small bed of lettuce leaves under rounded scoops of deviled ham, about 4 ounces per portion.

CHICKEN SALAD

1 pound cooked rotisserie chicken PLUS all the fat and drippings from its container

2 small ribs celery

1 large shallot

1 large clove garlic, crushed

4 sprigs tarragon

salt and pepper

1/2 lemon

2 round tbsp Dijon mustard

Romaine or Bibb lettuce

About 2 tbsp small capers

Chopped cornichons serving

Separate the skin and bones from chicken and place meat in food processor with fat. Pulse the processor to finely chop the chicken and transfer to a mixing bowl. Add processor bowl back to base, coarsely chop the celery, shallot, crushed garlic and tarragon leaves and pulse to finely chop. Add to the chicken and season with salt and pepper. Add lemon juice and mustard and stir well with rubber spatula. To serve, arrange the chicken salad on a bed of a few leaves of lettuce and top with capers and chopped cornichons.

To Serve

Cut edges of bread, arrange the bread on a baking sheet and lightly toast on both sides under broiler. Cut toast from corner to corner. Quarter eggs lengthwise. Cut cheese into portions.

Arrange platter: ham salad, hard-boiled eggs, beef salad, portion of cheese or cheeses of choice, chicken salad, 4 toast points per person.

http://www.thatremindsme.net

CAULIFLOWER SALAD..EASY AND DIFFERENT..

Written on a piece of note paper and in my Mother’s handwriting. I always trust Mother not to lead me astray. Let’s try this one.

1 Head Cauliflower

1/4 Cup grated onion

1/2 Cup Miracle Whip Salad Dressing

8 oz pkg Cream Cheese

Whip onion, salad dressing & cheese until it coats cauliflower & carrots. Let refrigerate overnight.

Let me know how you like this. Sounds interesting. Looks to me like the cream cheese will make the difference.

Photography By Mary Anne Whitchurch Tuck

http://www.thatremindsme.net

APPLE BROWNIES…MMM..SOUNDS GOOD ENOUGH TO EAT

Did you know?
All-purpose flour is used for pastries, biscuits, and breads, and for cakes that require moist, sturdy texture? (Just wondered if you knew.)

Another recipe from “Toots”, my Mother’s friend, who also happened to be a registered nurse. She was not only a great nurse, but also a good cook. This recipe in her handwriting says, “it’s good”. I believe her.

Cream 1/2 cup melted oleo with 1 cup sugar.

Add one egg.

Sift 1 cup flour, 1/tsp baking powder, 1/2 tsp soda, 1/4 tsp salt, 1 tsp cinnamon.

Add to cream mix and mix well.

Stir in 3 medium apples peeled & sliced thin & 1/2 cup nuts.

Place in 9×9 pan-greased.

Bake @ 350 deg. 40-45 minutes.

“Will be moist & good”

Mary Anne Whitchurch Tuck

Visit my other website when you have time.

http://thatremindsme.net

Photo By Me – (Model “Ziggy”)

Mother used to make these cookies and they are definitely my favorite cookie recipe. Takes a bit of time but they’re worth every moment you spend. I call them “the Cadillac” of the cookies. Folks will love them!

Mother’s Day is every day to me. My Mother was a registered nurse and a wonderful cook. Friends and family enjoyed her company. A smile and laughter were always with her as well as her funny jokes. Everyone enjoyed them too, almost as much as her cooking. Time passes, memories stay with us.

Ingredients

(The Egg And You…)

Icing

Another recipe from the kitchen of my Mother’s friend….”Toots”..both were nurses in my home town of West Branch…

1 Tbsp each of the following;

Salt

Pepper

Onion Powder

Garlic powder

Oregano

Thyme

Parsley

Paprika

Put in layers in a glass jar. Shake until mixed.

Use for salads, stews, popcorn, chip dips, veggie dips etc.

HOUSE BEAN SOUP

SENATE BEAN SOUP

3 tbsp sugar

(Salt note; Salt enhances sweet flavors. Proper function of salt is to develop and bring out natural food flavors, not to make foods taste salty. Sprinkle small amount on or in fruit juices. It increases sourness of acids and increases sweetness of sugars.)

2001 Household Hints and Dollar Stretchers copyright@1957